Mongolian Beef

This easy Mongolian Beef recipe is better than take-out and can be made in just 30 minutes! Tender beef and fresh green onions in an amazing garlic and ginger asian sauce, served over hot cooked rice.

I am seriously OBSESSED with this recipe–and so is my husband. Every time I make it he praises it with every single bite he takes. No need to travel to P.F. Chang’s for our favorite dish–this Mongolian Beef recipe is seriously just as delicious and only takes 30-minutes to make. For real. There are few things in life that make me happier than a good take-out recipe I can make from home. 😉

Also, check out the ingredients list. They’re probably all spices you have in your pantry!

A few tips for success:

Cut flank steak thinly, against the grain.

Notice the directional lines in the meat grain and slice perpendicular to them. If you cut along the grain then the meat will be tougher and chewier to eat. Also, the thinner the slices, the better!

Use low sodium soy sauce.

It will keep the sauce from tasting overly salty.

Cook beef in smaller batches.

You don’t want to crowd the pan because that prevents you from getting a nice brown sear on the meat.

This easy Mongolian Beef recipe is better than take-out and can be made in just 30 minutes! Tender beef and fresh green onions in an amazing garlic and ginger asian sauce, served over hot cooked rice.

Course: Main Course

Cuisine: Chinese

Keyword: mongolian beef, mongolian beef recipe

Unit: bunch, cup, pound, Tablespoon, teaspoon, tsp + 2 tsp water

Servings: 4

Calories: 436kcal

Author: Lauren Allen

Ingredients

1poundflank steak, sliced very thinly, across the grain

1/3cupcornstarch

2-4Tablespoonsoil(vegetable or canola oil)

1/2cuplow-sodium soy saucelow sodium

1/4cupwater

1/2cuplight brown sugar, packed

2tsp + 2 tsp watercornstarchmixed together to make a “slurry”

1teaspoonfreshly grated ginger

4clovesgarlic, minced

1bunchgreen onion, chopped

hot cooked ricefor serving

Instructions

Slice the flank steak into 1/4” thin (or thinner) slices, across the grain of the meat.

Lay the slices across a large baking sheet or your cutting board, and toss them on all sides with the 1/3 cup cornstarch.

Place 1 tablespoon oil in a large pan or wok over medium-high heat. Cook the beef in small batches, just until browned on both sides, flipping once, about 30-seconds on each side. (Our goal with the very hot pan is to sear/brown the beef on both sides without cooking it all the way through.)

Remove the beef to a plate. Add more oil to the pan, if needed, while cooking the meat.

In a small bowl whisk together the soy sauce, water, brown sugar, and cornstarch slurry.

In the same large pan you used to cook the beef, turn the heat to medium, add the ginger and garlic and sauté for 20 seconds.

Add sauce mixture and bring to a simmer. Cook, stirring, until slightly thickened, about 2 minutes.

Return beef to the pan with the sauce and toss to combine. Cook for 1-2 more minutes until warmed through.